As with many foods, there are numerous variations on Potato Salad. As Wikipedia tells us:

Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world.

It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

[In the United States,] Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. Although it is enjoyed any time of year in the United States, it is commonly associated with summer and picnics. White and/or red potatoes are commonly used; it is customary to leave a bit of the skin on red potatoes—especially when Americans make it German-style.

I myself have several variations, including an Oil and Vinegar Potato Salad, a garden potato salad (it has lots of additional veggies), a baked potato salad I make with fat-free Greek yogurt instead of the more traditional sour cream, and a German-style potato salad. But when it’s just hubby and me or just a small crowd, I sometimes want a smaller, easier batch of potato salad.

And that’s where those boxes of dehydrated potato casserole mixes come in! You know the kind I’m talking about: the box contains dehydrated potatoes and a seasoning packet, and there are typically a variety of flavors available, such as scalloped, au gratin, baked potato, and so forth. You add boiling water, milk, and a bit of butter. Me being me, of course, I use reduced-fat milk (typically 1% or 2%) and cut back a bit on the butter.

Inspired by a recipe on the back of a box of a store-brand of boxed potatoes, I make a potato salad from it, and let me tell you — it was tasty, relatively easy (no slicing, dicing, or peeling of the potatoes!), and it can be a fun, easy way to vary up the flavor of your potato salad.

Also, it only makes about 5 to 6 servings, so it’s perfect for a smaller group, such as when it’s just my hubby and me (it gives us potato salad for a couple or three meals).

IMPORTANT TIPS:

The recipe is based on a boxed casserole mix that provides 5 (1/2 cup) servings. If your mix has more or less, adjust the recipe amounts accordingly.

Vary the add-ins to suit your tastes, what you have available, and what you think will best complement the base flavor of the casserole mix.

I used the same pan for all the steps: cooking the potatoes, hard boiling the eggs, and then mixing the seasoning packet.

So go ahead — the next time you find yourself craving some ‘tater salad, but you wanna take it easy on yourself, don’t be afraid to cheat. 😉 And don’t worry, there’s no need for your heart to feel guilty. 😉

Empty potato slices into a saucepan. Add 3 cups water. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and let rest for approximately 3 minutes. Drain. Rinse gently in cold water until cool enough to handle. Drain, place in bowl, and refrigerate.

Mix together the seasoning packet, 1/2 cup water, and the oil. Cook over medium heat until it comes to a boil (it will begin to thicken). Remove from heat and cool. (I rested my pan in a sink with cold water.)

Once cooled, stir the salad dressing or mayonnaise, the vinegar, and the mustard into the seasoned sauce. Add in coarse ground black pepper to taste.

Gently toss together the potatoes, hard boiled egg, celery and any other desired additions (onions, chives, pickles, crumbled bacon, whatever), and the dressing.

If desired, sprinkle the top of the salad with paprika and/or crumbled bacon. Or, if you prefer, reserve one of the hard boiled eggs and use sliced or diced hard boiled egg as part of the garnish, or sprinkle with some chopped chives or green onions — really, whatever you like that seems to fit with the flavors of the salad.